Hamelman's WW Multigrain **levain only
This is a late bake from Hamelman's WW levain, only with yeast being left out. I have done bulk dough retardation for the first time, and it was successful, though it took 8 hours to be reeady to bake following its exit from the 18 hour refrigeration.
The result: The sweetness the recipe usually produces was reduced, and a slightly sour tang replaced. Yummy.